| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Dried chick-peas picked over and rinsed |
| 1/2 |
ts |
Salt |
| 1 |
|
Red onion halved and sliced thin |
| 1 |
|
Tomato diced |
| 3/4 |
c |
Nicoise or other small brine cured black olives, pitted and chopped |
| 1 |
|
Green bell pepper, chopped |
| 1 |
tb |
Finely chopped fresh parsley leaves |
| 1/4 |
ts |
Dried oregano, crumbled |
| 1/8 |
ts |
Dried tarragon, crumbled |
| 1/4 |
c |
Shredded fresh basi leaves |
| 2 |
tb |
Fresh lemon juice |
| 1 |
tb |
White-wine vinegar |
| 3 |
tb |
Olive oil |
| 2 |
|
Garlic cloves, minced |
INSTRUCTIONS
In a large saucepan let the chick-peas soak in water to cover at room
temperature for at least 8 hours or overnight, drain them, and rinse them
well. IN a large saucepan bring 8 cups water to a boil with the chick-peas
and simmer the chick-peas, covered, for 1 hour. Add the salt, simmer the
chick-peas for 15 minutes more, or until they are tender, and drain them
well. The chick-peas may be prepared 1 day in advance and kept covered and
chilled.
In a bowl of ice and cold water let the onion soak for 10 minutes, drain it
well, and pat it dry. In a large bowl combine the chick-peas, the onion,
the tomato, the olives, the bell pepper, and the parsley. In a small bowl
whisk together the oregano, the tarragon, the basil, the lemon juice, the
vinegar, the oil, the garlic, and salt and black pepper to taste. Pour the
dressing over the chick-pea mixture and toss the salad gently but
thoroughly. Serves 6 to 8.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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